July 31, 2014

Pumpkin soup recipe - Lal bhoplyachi soup

pumkin soup in serving bowl
Pumpkin soup recipe - Are you a weight watcher?  Here is the perfect low calorie pumpkin soup recipe for you. A soup  made with pumpkin and tomato is always healthy and very low in calories. I have been trying to make soups using various low calorie vegetables. One of them is pumpkin soup.

Pumpkin contains antioxidants and it is rich in  vitamin A . Pumpkin is weight watcher's favorite vegetable, since it is low in calories. There are few varieties of pumpkins available all round the year. Among them, dark yellow or orange colour pumpkins are tasty and popular. Sometimes I prepare pumpkin subzi and sometimes pumpkin paratha and thepla. The most common traditional sabzis prepared in South Karnataka is dudde sukke. Pumpkin is known as dudde in konkani, kumbalkayi in kannada, kaddu in hindi  and lal bhopla in marathi.  

Pumpkins are also used to make sweet poori, pumpkin boiled in liquid  jaggery is a very popular sweet dish. Now back to the pumpkin soup. This pumpkin soup is thick and creamy texture with slightly sweet and sour taste as i have added tomato in it. If you are looking for low calorie recipes, don't forget to add this soup in your diet. Usually pumpkin soup is served with cream on the top. But I don't add or garnish the soup with cream or butter. For better creamy taste,  you can add two teaspoons of  fresh cream for one bowl of soup.

Preparation Time - 10 minutes
Cooking time - 15 minutes
Yield - serves 3 - 4

Ingredients
  • 500 grams pumpkin, peeled, cut into pieces
  • 2 large tomatoes, cut into pieces
  • 1 small onion, chopped
  • 1/6" ginger, chopped
  • 10 black pepper
  • 1/2 tsp cumin seeds / jeera
  • 2 pinches pepper powder
  • Salt to taste

Method

1.  Wash and peel the pumpkin. Take a vessel and add the pumpkin pieces, tomatoes, onion, ginger, pepper and cumin seeds along with 2 ½ cups of water. 
Chopped vegetables in a vessel - preparing pumpkin soup

2.  Pressure cook it on a high flame till 3-4 whistles. When the pressure releases, remove the vessel and keep it aside till it becomes warm.
Add water to the pumpkin and vegetables preparing pumpkin soup recipe

3.  Once the pressure releases, remove from the cooker and keep it aside till it becomes warm.
pressure cook the pumpkina nd ingrdients -preparing pumpkin soup recipe

4.  Then put the boiled pumpkin and other ingredients in a mixer jar and grind it to a smooth paste. Add water if required. Transfer the paste to the same vessel and add salt. Bring the soup to boil.
Grind the pumpkins - preparing pumpkin soup recipe

5.   Garnish with a pinch of fresh pepper powder and serve the pumpkin soup hot.
Pumpkin soup ready to serve - preparing pumpkin soup recipe

July 30, 2014

Phool makhana pudding recipe - Fox nuts dessert

phool makhana pudding in serving bowl
Phool makhana pudding is an Indian dessert made with fox nuts drenched in thick,  sweet vanilla custard milk and garnished with sliced pistachios. This is an easiest and simplest dessert whereas the flavor and thickness is achieved with the vanilla flavored custard powder. The same kheer can be made using nestle condensed milk, but the taste and flavor gets changed with the use of condensed milk.

You can also make semiya type kheer using milk, cardamoms, sugar and phool makhana. Phool makhana itself  is lacking taste, flavor or tang. For the flavor and taste it is entirely depends on other ingredients. It absorbs the taste in whatever it is cooked with. It turns crisp when roasted and shrinks as well as softens when boiled in milk. 

In India, in the northern and western parts of the country, phool makhana is extensively used to make seasoned phool makhana snacks, sabzis and curries. Among the sabzis, the most popular one is phool makhana paneer sabzi, phool makahna  kaju sabzi and  phool makhana mushroom curry.

Preparation time - 10 minutes
Cooking time - 10 - 12 minutes
Yield - serves 3 -4

Ingredients
  • 2 tbsp vanilla flavored custard powder
  • 5 cups + 1/2 cup milk
  • 2 cups broken phool makhana / fox nuts
  • 2 tsp ghee /clarified butter
  • 5 heaped tbsp sugar
  • Few sliced pistachios

Method

1.  Take the phool makhana in a large plate.
phool makahna in a large plate

2.  Break or  tear them into small pieces.
broken phool makhana - preparing phool makhana pudding

3.  Heat the ghee in a pan and roast the makhana till crisp. Remove and set aside.
frying phool makhana - preparing phool makhana pudding

4.  In the same pan, add milk and sugar.  Mix the sugar with a spoon and bring it to boil. Add the above prepared custard powder paste and bring it to boil stirring continuously. Then add the above prepared phool makhana and boil it for 3 -4 minutes or till the phool makhana become soft.  Simmer till you get the thick consistency.  Serve phool makhana pudding  hot or chilled.
boiling phool makhana pudding - preparing phool makhana pudding

phool makhana kheer ready to serve

July 28, 2014

Wheat flour honey bread recipe - How to make wheat flour bread

wheat flour honey bread slices
Wheat flour honey bread recipe - This is a soft, moist and  healthy bread made with wheat flour and honey.  I call it  healthy because wheat flour contains natural antioxidants, fibers, B vitamins along with unique flavor, colour and texture. This bread also carries  all the goodness of honey  and yogurt. I have baked this healthy bread few days back.

We are not a great fan of bread and very rarely I bake breads. Few years back,  I had joined a  cookery class to learn  various cakes, breads, cookies, ice creams, chinese dishes and some other stuffs . There I learnt this  bread. Since then I baked it a few times and every time it has come perfectly. I set aside the dough for about 4 hours to rise higher enough to get the light and soft bread.   Usually, I store bread  at  room temperature  up to 3 days. Therefore I make only one loaf at a time.

I make sandwiches and toast with this bread. Freshly made green chutney  with fresh cucumber and tomato slices make a healthy sandwich with this bread.  A layer of jam, butter and cheese on the toasted bread slices make delicious sandwiches and kids love it for sure. You can make bread upma, delicious double ka meetha, bread gulab jamun and so on.

Preparation time  4 hours
Cooking Time 45 minutes
Yield - 1 loaf

Ingredients
  • 1/4 cup honey
  • 3 cups wheat flour
  • 2 ½ tbsp melted butter
  • 1 ¼ tsp active dry yeast
  • 2 ½ tbsp yogurt / curd
  • 1 tsp salt
  • 1/4 cup milk
  • 1 ½ cups water

Method

1.  Pour 1/4 cup of  honey in a large bowl.
honey added in a large bowl -preparing wheat flour honey bread

2.  Add the wheat flour, melted butter, curd and active dry yeast. Mix well.
wheat flour, butter, curd, yeast,  salt added

3.  Add the water, milk and salt. Knead it to a soft and stiff dough. Keep it covered in a warm place for 2 hours.
knead the dough - preparing wheat flour honey bread recipe

4.  Then fold and punch the dough for 10 minutes. Keep it covered for another 30 minutes.
Punched the dough - preparing wheat flour honey bread

5.  Grease the loaf container with melted butter and  put the above prepared dough in it.
Keep it covered for 1 ½ to 2 hours. Allow it to rise.
transfer the dough to loaf container - preparing wheat flour honey bread

6.  Preheat the oven for 10 minutes. Place the loaf container in the oven and bake it on 250 degrees C  for 40-45 minutes. Remove the loaf container and allow it to cool.
Remove when loaf when it is cool - preparing wheat flour honey bread

7.  Once it cools,  remove the loaf  of wheat flour honey bread and slice them. It can be stored at room temperature for about 3 days.
slice the bread and store -preparing wheat flour honey bread

half wheat flour honey bread

July 24, 2014

Bhindi raita recipe - Ladies finger raita

bhindi raita in a large bowl
Bhindi or ladies finger  raita recipe - This is a simple and easy raita recipe prepared to accompany the spicy main course and rice. Nothing can be a better cooler than chilled raitas when you have a spicy main course in your platter. Like other raita, this raita is also made using strained yogurt. If you use the strained yogurt, the raita doesn't turn watery. Otherwise, you will miss those creamy yummy texture and great taste.

I rarely make it since it needs deep fried ladies finger and I want to avoid deep frying as I don't like to add much oil in the diet. After frying, the ladies finger shrink and become very small. I served this bhindi raita as a side dish for rice and spicy curry. It was really delicious.

Preparation time 15 minutes
Cooking time 10 minutes
Yield - serves  3

Ingredients
  • 2 cups chilled thick curd / yogurt
  • 250 grams roundly chopped bhindi / bendekayi / okra
  • 1 tsp sugar
  • 2 tbsp chopped coriander leaves
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 green chilli, finely chopped
  • Salt to taste

Method
  1. Pour the chilled yogurt in a stainless steel soup strainer and keep it  aside for 15 minutes.  Deep fry the roundly chopped ladies finger till crisp and set aside. 
  2. Transfer the strained thick curd to a large bowl. Add the sugar, fried bhindis, coriander leaves and salt.
  3.  Make a tempering of mustard seeds and chopped green chillies. Pour it on the curd. Mix well and serve chilled. 
bhindi raita in a serving bowl

July 23, 2014

Alleppey fish curry recipe - How to make alleppey fish curry

alleppey pomfret curry in serving bowl
Alleppey fish curry recipe – This is a delicious coconut milk based alleppey fish curry made with pomfrets. I have already posted the alleppey prawn curry  recipe. There is not much of a difference between these two curries. This curry recipe is Kerala's alleppey style which releases coconut flavor. It is generally tempered with coconut oil, but I have tempered the curry with saffola oil. Usually, I make fish curry  with coconut, coriander,  garlic, tamarind and red chillies, the curry is traditional South Coastal Karnataka style with fiery hot taste and this pomfret curry goes well with hot steamed rice. I also fry pomfret with green masala or red masala. I have already posted steamed pomfret recipe, pomfret fry with green masala, paplet sol or ghashi and pomfret ambat recipe earlier. In all these fish  dishes including alleppey fish curry,  you can replace pomfret with surmai ( king fish), prawn, bellanje and lady fish (nogli). If you replace the pomfret with other fishes, change in quantity of chilly powder is necessary. As the fish changes, the taste of curry may change. In general, all fish curries goes well with steamed rice.

Preparation time  25 minutes
Cooking time  20 minutes
Serves 4

Ingredients
  • 5 medium pomfrets or any fish, cut into thin slices
  • 3 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 3 frigs curry leaves
  • 14 cloves garlic / lasun, minced
  • 3/4" ginger / adrak, minced
  • 5 green chillies, slit and chopped
  • 4 tbsp chilly powder
  • 1 small lemon sized tamarind
  • 1 coconut, grated
  • 2 tbsp oil
  • Salt to taste

Preparation
  1. Soak the tamarind in little warm water for 5 minutes. When they become soft, squeeze out the thick pulp and set aside. 
  2. Grind the grated fresh coconut with a glass of water. Strain and extract 1 ½ cups of  thick milk. Add 1 glass of water to the  remaining coconut fibers on the strainer and grind it to extract 1 ½ cups of thin milk. 
  3. Clean and cut the pomfrets into thin slices. Wash them under running water . Drain and set aside. 
Method
  1. Heat the oil in a pan and add chopped green chillies and curry leaves. Saute for 1 minute. 
  2. Add the onion, ginger and garlic and saute till the onions are translucent. 
  3. Add the tomato and cook covered till the tomatoes cook well and turn very soft. 
  4. Add the chilly powder and turmeric powder, saute for  few seconds. Add the tamarind pulp, stir to combine. Add the thick coconut milk, mix well and bring it to boil.  
  5. Add the thin coconut milk and salt. Make a curry consistency gravy, add  water if required. Mix well and bring it to boil. 
  6. Ones the gravy boils,  add the pomfrets and boil it for 10 minutes.
  7.  Remove from the flame, set aside for 5 - 10 minutes and serve hot with steamed rice 
alleppey fish curry in a plate

July 20, 2014

Steamed fish recipe - How to make steamed fish

steamed fish in serving plate
Steamed fish recipe - My younger son doesn't like much coconut in any dish. Therefore every time I make coconut based fish gravy, I feel that I should have done it without coconut. I could have fried the fish with green masala or red masala paste, but the fried fish is going to be dry and it doesn't have any gravy. So, I have steamed the pomfret with flavorful masala.

I have used ginger ( adrak ), garlic ( lasun), green chillies ( hari mirch) and cumin seeds ( jeera ) as basic ingredients for the masala. In case you like the flavor of  cilantro, you can use the same which goes very well with it. If you are using it , use half cup of chopped cilantro ( coriander leaves) along with other ingredients. If you don't like green chillies in masala, instead of green chillies, you can use red chilly powder or whole dry red chillies.

The ground masala was thick and the steamed pomfret with  gravy was really delicious , flavorful and we enjoyed it. To keep the gravy thick and to prevent the steaming water in the fish gravy,  you need to steam the fish in a steel box with tightly closed lid.I have steamed the pomfrets in a pressure cooker, but it can also be steamed in a steamer. After steaming, the fish pieces absorb the flavor and taste of the masala which makes the fish really very delicious and tempting.  This steamed pomfret goes well as a side dish with vegetable biryani, jeera rice, pulao and steamed rice.

White pomfret is also known as silver pomfret. Its preservation for a week at home is very simple. The cleaned and washed pomfret needs to be kept in the deep fridge with or without applying masala. White pomfret is very popular and high in demand fish because of its lesser odor (smell) and high nutritional value.

Above all, it is a hassle free fish to clean with soft bones. Pomfret is easily digestible fish, hence small kids can also eat it. It is a good energy provider,  since it contains good amount of proteins. White pomfrets are rich source of vitamins such as vitamin  A, B1, B2, B3, B6, B12, C,  E and it helps to retain moisture in the skin and prevent dryness. Pomfrets are good source of minerals such as sodium, potassium magnesium, phosphorus, iron and manganese. Try this wonderful, delicious steamed pomfret and enjoy it with some nice fresh salad, steamed rice, pulao or  vegetable biryani .

Preparation time 45 minutes
Cooking time  20 minutes
Serves 3

Ingredients
  • 4 medium sized pomfret or any other fish
  • 2" ginger / adrak
  • 2 pods / 20 cloves garlic / lasun
  • 8 -10 green chillies / hari mirch
  • 1 tsp chilli powder / mirch powder
  • 1/2 tsp turmeric powder / haldi
  • 1 tbsp cumin seeds / jeera
  • 1 lemon / limbu
  • Salt to taste

Preparation
  1. Clean and cut the pomfrets into thin slices. Thoroughly wash them under running water . Drain and put them in a large bowl. 
  2. Cut the lime in half and squeeze the juice into the pomfret slices. Add salt and turmeric powder. Rub this  mixture to the pomfret slices and keep it aside.
  3. Wash the ginger and remove soil. Peel and chop them into small pieces. Peel the garlic cloves.  
  4. Wash and chop the green chillies. Mix the ginger, garlic, green chillies, chilli powder, and cumin seeds together.
  5. Put them in a mixer jar and grind it to a very smooth paste adding very little water. The masala paste should be very thick. 
  6. Transfer this masala paste to the bowl, add little salt and mix with the pomfret slices.
  7. Combine well till all the fish slices coat well with the masala. Keep this marinated pomfret slices in the fridge for 30 minutes.
Method

1.  Arrange the cleaned and washed pomfret slices in a large bowl. Squeeze the lime  juice into the pomfret slices. Add the salt and turmeric powder. Rub it to the pomfret slices. Then add the ground masala and salt to it. Combine to coat well with the fish slices. Keep this bowl in the fridge for 30 minutes. 
marinated pomfret slices - preparing steamed pomfret recipe

2.  Transfer the marinated fish in a steel box. Cover with lid and cook it in a pressure cooker. Take a whistle on high flame and then cook it on low flame for 10 minutes. Switch off the flame.
pomfret slices in steel box - preparing steamed pomfret recipe

3. When the pressure releases, serve the steamed fish hot with vegetable biryani, pulao or steamed rice as a side dish.
cooked pomfret slices-preparing steamed pomfret recipe

July 19, 2014

Saipe panna dose - Sabbasige dose recipe - Dill leaves dosa

Dill leaves sweet dosa in serving plate
Saipe panna dose recipe - This is an authentic South Karnataka style sweet dosa, prepared with dill leaves, jaggery, rice and coconut. I have earlier posted sabbasige sihi idli recipe. in it, I have used both rava or semolina and rice as a basic ingredients. But, in this dose, I have used only rice like the one in original traditional recipe. 

This sabbasige sihi dosa has superior dill flavor and unique taste in combination with coconut and jaggery. In order to achieve the full flavor of dill leaves, blend the batter just before preparing the dosa. Dill leaves are healthy leafy vegetable and it is extensively used in various Indian cuisines. 

Dill leaves are also used in making sabzis in combination with moong dal ( husked green gram ), chana dal   ( bengal gram ), Chawli ( black eyed beans / alasande ), matar ( green peas), toor dal,  potato and carrot. However, the sabzi with moong dal is quite similar to methi ( fenugreek leaves ) moong dal sabzi. I will post the dill subzi recipes in due course.

Dill has an abundant supply of dietary fibers which helps in digestion. Dill leaves contain good amounts of vitamin A,and vitamin C, as well as reasonable amounts of riboflavin. It is a good source of minerals like iron, calcium and potassium. Consumption of dishes prepared with dill leaves are great for bone health, since it contains good amounts of calcium. Dill leaves boost the immune system. It has antioxidant properties which helps in removal of toxins.

Peparation time  3 hours
Cooking time  30 minutes
Yield -  10 dosa

Ingredients 
  • 1 ½  cups rice
  • 1/2 bunch dill leaves / sabbasige
  • 1/2 cup jaggery powder
  • 1/2 cup grated fresh coconut
  • Oil or ghee as required
  • Salt to taste

Method

1.  Wash and soak the rice for 2 - 3 hours. Drain and keep it aside  Separate the dill leaves from the hard and rough stems. Wash them thoroughly under running water to remove the soil or mud. Drain and chop them roughly.

2.  Combine together the rice, chopped dill leaves, grated fresh coconut and jaggery powder. Put them in a mixer and grind into a smooth paste, adding water gradually.

3.  Grind the batter into two batches and transfer it to a large vessel. Then add salt and mix well. Add water if required.
grind dosa batter to make sabbasige sihi dosa recipe

4.  Heat a griddle and apply 1/4 tsp of ghee or oil on it. Pour a ladle full of batter and spread it to a circular motion to make a round dosa. Cook covered  on a medium flame till the base  turns firm.
spread dosa batter on tawa to make sabbasige sihi dosa

5.   Flip it and cook  till the golden brown spot appears.
flipped  to cook another side of sabbasige sihi dosa

6.  Remove and serve the dill leaves dosa hot with ghee and choice of your drink.
Sabbasige sihi dosa on serveing plate

July 17, 2014

Karlyachi peeth perun bhaji recipe - Bitter gourd sabzi with besan - Nutritional benefits of bitter gourd

 karlyachi peeth perun bhaji in serving plate
Karlyachi peeth perun bhaji  recipe - Bitter gourd sabzi - This is a Maharashtrian style karlyachi bhaji made with bitter gourds and gram flour. Eating karlyachi bhaji without adding jaggery or sugar is beneficial for health.

Some people do not discard the seeds and use them as it is in the  bhaji for more medicinal benefits. But I made this  karlyachi peeth perun  bhaji using jaggery and tamarind for taste which reduces the bitterness and increases the taste. While preparing this karlaychi peeth perun bhaji, I discarded the seeds and lightly scraped out the outer skin. You can make this bhaji along with seeds.

Nutritional benefits of bitter gourd ( hagalkayi / karela)
Bitter gourd ( karela / hagalkayi ) is a popular vegetable, famous for its medicinal benefits and it is great for diabetes. It is very low in calories and high in valuable nutrients. bitter gourd is a rich source of vitamin B1, B2, B3, vitamin C, magnesium, zinc, phosphorous and manganese.

It has an ample supply of  antioxidants and dietary fibers which help flush out the toxins. Bitter gourd contains good nutrition like polypeptide-P ( blood sugar lowering compound ) which helps in lower the blood sugar level. The consumption of bitter gourd juice on empty stomach  in the morning, reduces the blood sugar level in people who have diabetes. To be on the safer side, this juice therapy should be followed under the medical care of  physician ( A licensed medical practitioner). 

Preparation time  10 minutes
Cooking time  10 minutes
Yield - serves 2

Ingredients 
  • 500 grams  or 7  bitter gourds / karela
  • 1/2 tsp mustard seeds / sasive
  • 7 - 8 curry leaves / kadi patta
  • 1/4 tsp cumin seeds / jeera
  • 1 tbsp thick tamarind pulp
  • 1 tbsp jaggery powder / gud + 1 tbsp water
  • 1/4 tsp turmeric powder / haldi
  • 1 tsp chilly powder / mirchi powder
  • A generous pinch of kala masala or garam masala
  • 3 tbsp gram flour / besan / chickpea flour
  • 1 ½   tbsp oil 
  • Salt to taste

Method

1.  Wash the bitter gourds and pat dry with a clean kitchen towel.
washed bitter gourd - preparing karlyachi peeth perun bhaji

 2.  Slightly scrape the outer skin, cut the end parts and slit them into half in the middle.
scraped bitter gourd -preparing  karlaychi peeth perun bhaji

3.  Remove the seeds with the help of a spoon or knife and cut them into medium sized pieces. You can keep the seeds if you like it.
chopped bitter gourd - preparing karlaychi peeth perun bhaji recipe

4.  Heat the oil in a pan and add mustard seeds to it.  When mustard seeds spluttering, add the cumin seeds and allow to crackle. Then add the curry leaves and saute for 30 seconds. Add the chopped bitter gourds, little bit of salt and give a nice stir.
tempering bitter gourd -preparing  karlaychi peeth perun bhaji recipe

5.  Cook covered on low flame till the bitter gourds becomes soft. Stir in between.
cook  tempered bitter gourds - preparing karlaychi peeth perun bhaji recipe

6.  Once the bitter gourds turns soft,  add the turmeric powder, chilly powder and kala masala or garam masala one by one. Saute for a minute and add the tamarind pulp.
Add the masala - preparing karlaychi peeth perun bhaji recipe

7.  Mix well till all the ingredients combine.
Mix and combine masala - preparing karlaychi peeth perun bhaji recipe

8.  Dissolve the jaggery in 1 table spoon of water and add. Cook covered for 2-3 minutes or till the raw smell disappears.
cook overed -preparing  karlaychi peeth perun bhaji recipe

9.  Then sprinkle the besan, salt and stir continuously for 5 minutes or the besan turns soft and form a coat  with the bitter gourds. you can add more besan if you like it.
sprinkle besan and saute - preparing  karlaychi peeth perun bhaji recipe

10.  Serve the karlyachi peeth perun bhaji  hot with rotis, chapatis and rice with curry as a side dish.
 ready to serve - karlaychi peeth perun bhaji

July 15, 2014

Peanut cilantro chutney recipe - Coriander leaves groundnut chutney

Corianderleaves groundnut chutney
Peanut coriander leaves chutney recipe - Peanut cilantro chutney is a tongue tickling dipping sauce for dosa, idli, uttapa and parathas. Besides that it can also be a nice spread for bread sandwiches. While preparing this chutney,  I emphasize on the  ratio of the coriander leaves and chillies to bring out the desired flavor and taste.

Preparation time - 10 minutes
Cooking time - 4 minutes
Yield - serves 4

Ingredients
  • 1/2 bunch coriander leaves / cilantro
  • 2 heaped tbsp peanut powder
  • 2 green chillies
  • 2 cloves garlic
  • A generous pinch of cumin
  • A generous pinch of sugar
  • 1/2 lemon
  • Salt to taste

Method
  1. Pluck the coriander leaves from the stem. Wash them thoroughly and  chop.
  2. Roast the  green chillies and garlic separately on flame until they are aromatic. Wipe them with kitchen towel to clean the dark spots. 
  3. Mix the coriander leaves,  roasted green chillies, garlic cloves, peanut powder, cumin seeds and sugar together. Grind them in a mixer to a smooth paste adding little bit of drinking water. 
  4. Transfer this paste to a bowl. Add the salt and squeeze the lime in it.  
  5. You can add a tempering  of asafoetida and mustard seeds to it.  Serve with dosa, idli, uttappa and paratha. 
Corianderleaves groundnut chutney

July 13, 2014

Prawn biryani recipe - Shrimp biryani in pressure cooker - Sungta biryani recipe

Shrimps Biryani
Prawn or shrimp biryani recipe - Here is  wonderful prawn or  shrimp biryani recipe for seafood lovers. Prawn biryani is a speciality of  South Karnataka and this is my family's favorite dish. It is very similar to the vegetable biryani. In short, for non-vegetarians, its a nice variation with prawns. Generally, prawn biryani is prepared using small variety of prawns.

But I have noticed one thing that the small variety of prawns doesn't release the desired aroma, whereas the large prawns add more fragrance to the biryani.This is a very delicious biryani that can be enjoyed with side dishes such as raitas, papads and salads. Jeera flavored butter milk is the gem of a drink along with it. This sumptuous one pot meal was delectable with softly cooked prawns. The method of preparation is so easy, and this biryani can be cooked in pressure cooker very quickly. 

Ingredients
  • 2 ½  cups basmati rice
  • ½  cup of fresh coconut
  • 30 large sized prawns
  • 1 tbsp ginger garlic chilli paste
  • 3 heaped tsp chilly powder
  • ¾ tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ tsp cumin powder
  • 1 tbsp garam masala
  • ½ cup chopped corianders
  • 1 lemon
  • Salt to taste

For the Tempering
  • 4 tbsp of oil
  • 2 tbsp of ghee
  • 6 green cardamoms, slightly crushed
  • 10 black pepper
  • 2 allspice leaves
  • 8-10 cloves / lavang
  • ¼" cinnamon
  • 3 large onions, chopped

For the Marinade
  • ½ lemon
  • ½ tsp salt

Preparation
  1. Wash and drain the rice. Keep it aside for 25 minutes. 
  2. Shell, devein and wash the prawns thoroughly. Squeeze the half  lime, add the ½ tsp salt and rub it to the prawns and set aside. 
  3. Grind the coconut to a  smooth paste adding little bit of water and set side. 
  4. Chop the onions, coriander leaves and set aside.

Method
  1. Heat 1 tbsp of oil in a pressure cooker, reserve the remaining oil  and add the lavang, cinnamon, cardamoms, pepper and allspice leaves. Saute till it releases nice aroma. 
  2. Add the chopped onions and saute till translucent. Then add ginger-garlic chilly paste, remaining oil and saute till the onions turn brown. 
  3. Add the marinated prawns and saute for 2 minutes. add the chilly powder, turmeric powder, coriander powder, cumin powder and stir to combine. Add the garam masala, ghee and salt. 
  4. Add the rice and give a nice stir. Add the coconut paste and chopped coriander leaves. Add exactly 5 cups of hot water and squeeze the lime in it and mix gently. 
  5. Cover the cooker with lid and keep it on a high flame. Take 3 whistles and switch off the flame. 
  6. When the pressure releases, serve hot with choice of your raita, salad, chutney, papads along with a glass of jeera flavored butter milk. 

Note
  1. Variation can be done by replacing the prawn with boneless chicken. 
  2. You can add green peas to this biryani. 
  3. If the size of the prawns  is small, use more quantity of smaller prawns.
Shrimps Biryani

July 12, 2014

Onion tomato raita recipe

Kanda-tomato raita
Onion tomato raita recipe - Today, I am going to share a simplest, easiest and tasty onion tomato raita recipe. As I mentioned in my earlier post, whenever I make pulao, biryani or spicy rice,  I make it a point to serve variety of raitas along with it. The chilled raita not only goes great with biryani and pulao, but also keep the stomach cool by balancing the spice in the food we eat. Serve this tomato raita with Vegetable Biryani. 

Onion salad can also be prepared in the place of onion raita. Salad is prepared by chopping the onions finely, to it add the chopped tomatoes, green chillies, coriander leaves and salt. If you want to avoid yogurt, then you can try the onion tomato salad which is equally taste like raita.

Preparation Time : 10 minutes
Cook time : 0 minutes
Yield - serves : 2

Ingredients
  • 2 large sized onions, chopped
  • 2 large sized tomatoes, chopped
  • 1 green chilly, finely chopped
  • Fistful of corinander leaves, chopped
  • 1/2 cup thick yogurt / curd
  • A generous pinch of sugar
  • Salt to taste

Method
  1. Peel and chop the onions into small pieces. Wash the tomatoes and cut them into small pieces. Wash the coriander leaves and chop them. Wash and finely chop the green chilly. 
  2. In a bowl, pour the thick yogurt and beat well.  Add the salt and sugar, mix well. Add the onion, tomato, coriander leaves and green chillies. Combine well with a spoon.  
  3. Keep the bowl in the fridge for about 30 to 45 minutes. You can add tempering of  cumin seeds if you like it. Serve chilled. Goes well with pulao, biryani and spicy rice.
Kanda-tomato raita

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